Seared Shrimp with Tomato, Lime, and Avocado

From Cook's Country | June/July 2013

Why this recipe works:

Cooking the shrimp in two batches in a 12-inch skillet allows them to brown, not steam.

Cooking the shrimp in two batches in a 12-inch skillet allows them to brown, not steam.

less

Serves 4

Ingredients

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